Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

To make the Verde sour cream sauce, place the tomatillos, onion, jalapeno, and garlic on top of a large sheet of aluminum foil. Drizzle the vegetables with the olive oil. Make a pouch by sealing up the foil. Place the foil pouch on the grill, the direct flame and cook for 10-15 minutes. Move the pouch away from the direct flame and cook over indirect flame for 10-15 more minutes or until the vegetables are soft and have some char on them. Pour the contents of the pouch into a blender. Add the salt, pepper, cilantro and lime juice and blend to a smooth consistency. Pour the mixture into a bowl and let cool. When the mixture is cool, stir in the sour cream. Cover the sauce and refrigerate.

To make the Avocado Mash, place the avocado in a small mixing bowl and add the salt, pepper, lime juice and the Valentine hot sauce. With a fork, mash the avocado down mixing all of the ingredients together. Cover and refrigerate.

To make the patties, place the ground chuck and the Chorizo in a large mixing bowl and add the salt and pepper. Combine well, handling the meat as little as possible. Over handling the meat will cause the burgers to be tough. Form 6 patties, cover and refrigerate.

Brush the grill rack with the oil. Place the patties on the rack, cover and cook for 4-5 minutes per side, turning the burgers once. During the last 2 minutes of grilling place equal portions of the cheese on the patty to melt. At the same time, place the buns, cut side down around the outer edges of the grill to toast.

To assemble the burgers, spread equal portions of the avocado mash on each bun bottom. Place a patty with molten cheese on top of the avocado mach followed by equal portions of the Verde sour cream. Then place equal portions on the crushed chips on top of the Verde sour cream. Add the bun tops and prepare yourself for a burst of flavor.

Comments

On April 20th, 2006, my daughter Lauren Murphy Rheem was born. After a pregnancy of uncertainty, she came into this great world with a smile. Almost immediately, we noticed things about her that were different. We began to learn terms like "tracheomalacia, simian crease, hydroneuphrosis, low tone and developmental delays." Her features were a little bit off. She had trouble breathing and eating and her muscles were so limp that most activities like walking, let alone sitting up, seemed like an impossible dream that may never be fulfilled. As the months went by, our doctors advised us to stay home so that her immune system could develop in the protection of our own house. Most, if not all, of my hobbies were put on the back burner, (golf, dining out, fly fishing and traveling), so I could devote all of my time to my then 4 year old son, who is the best big brother ever, my wonderful wife, who is an angel, and of course my daughter. I have always enjoyed cooking and watching the food network, but it became my outlet quickly. I watched nearly every show and spent many evenings and weekends experimenting in the kitchen trying to replicate dishes from favorite restaurants or parts of the world we have visited.

This burger comes from those many nights of experimenting in the kitchen. This Burger has been tested over and over, sampled by my kids and wife and I can promise you it comes from the heart. By the way, miracles do come true. My daughter, who has been diagnosed with a rare chromosome disorder called Trisomy 9p, just turned three and she took her first steps with that same smile that she brought into this world. I hope that this burger brings a smile to your face!